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The determination of fat peroxide in small samples of the lean and fatty tissues of meat by the ferric thiocyanate method

✍ Scribed by G. Howard Smith

Publisher
John Wiley and Sons
Year
1952
Tongue
English
Weight
610 KB
Volume
3
Category
Article
ISSN
0022-5142

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Connective tissue of meat. III.β€”Determin
Connective tissue of meat. III.β€”Determination of collagen in tendon tissue by the hydroxyproline method
✍ L. C. Baker; L. H. Lampitt; K. P. Brown πŸ“‚ Article πŸ“… 1954 πŸ› John Wiley and Sons 🌐 English βš– 533 KB

## Abstract Samples of β€˜collagen’ have been prepared from tendon dissected from shin of beef and found to have a maximum hydroxyproline content of 13.2%, giving a factor of 7.57 for converting hydroxyproline into β€˜collagen’. A comparison has been made of the results obtained for the β€˜collagen’ cont